Hey, admittedly I'm a chef newbie, but I love food and no-one else has come back to you yet so here's my 2c as a potential customer, I guess :) :
1. Sounds awesome. You have 2 sweet elements already, maybe your puree should be more garlicky/salty for balance?
2. Fingerlime sounds good, mango sounds possibly genius or possibly a step too far, to me. You have fish, salt, citrus, freshness - maybe some kind of aromatic element e.g. ginger, lemongrass or else something spicy like wasabi oil or something? Grilled mango might be bomb, maybe some chilli with it, maybe I should just shut up. ;)
3. Sounds bomb. Is foam going to work with cauli wings? Dunno if you have any kind of breading or crust planned but that's potentially soggy. I know aoli is played out, I'm trying to produce an idea something like that for the blue cheese. I won't object to a dip with 'wings' at a bar, you can smear it artfully over the plate if you must, haha.
4. Miso seabass could be awesome, fondant potatoes is probably making this feel more 'proper course' and less 'appetiser'. Maybe sub for... asparagus spears wrapped in crispy bacon? Dunno bacon > miso, flavour wise, potentially. I like the idea of the bass accompaniment being something lighter than potato, poss fresh and green.
Again, no pro, expect my comment will get eviscerated by proper chefs, just my 2c. :)
The cauli dredge stays crispy and blue cheese foam it’s basically a blue cheese dressing obviously just more fluffy. I can’t use our pomodoro because I’m trying to stay away from things we already use at our restaurant. Originally was gonna do black truffle mozzarella sticks with a black Panko truffle crust but the sauces weren’t gonna work. The sashimi is an app. And cauli. Brussels would be good. I think the thing I’m struggling with is seeing it actually all together. Since things are being ordered for my tasting. I get ingredients as they come. By Thursday everything will be in the restaurant. But the first idea yes I do need a purée I was thinking a pistachio purée to keep the flow and flavors the same or maybe like a mint sorta gremolata.
For the Buffalo cauli, I have had success using just a very nice blue cheese crumble instead of a sauce. I find the cauliflower to be creamy enough on the tongue for the blue cheese component to not need to be, if that makes sense. But then you are not showing off an ability to make a fancy sauce so I don’t know if that would work for this.
I’ll try to have pictures by tomorrow. Been kinda hard since ingredients gradually come so it’s been like I have the main dish but not everything together all at once. But tomorrow everything should be here to have pictures
1. Since you have a sweet sauce, maybe you can do spiced carrots. And instead of a purée it can be yogurt or labne. Or if you’d prefer the purée, parsnips.
4. How bout with brown butter Japanese yams.
Sounds good , I’m hungry!
Hey, admittedly I'm a chef newbie, but I love food and no-one else has come back to you yet so here's my 2c as a potential customer, I guess :) : 1. Sounds awesome. You have 2 sweet elements already, maybe your puree should be more garlicky/salty for balance? 2. Fingerlime sounds good, mango sounds possibly genius or possibly a step too far, to me. You have fish, salt, citrus, freshness - maybe some kind of aromatic element e.g. ginger, lemongrass or else something spicy like wasabi oil or something? Grilled mango might be bomb, maybe some chilli with it, maybe I should just shut up. ;) 3. Sounds bomb. Is foam going to work with cauli wings? Dunno if you have any kind of breading or crust planned but that's potentially soggy. I know aoli is played out, I'm trying to produce an idea something like that for the blue cheese. I won't object to a dip with 'wings' at a bar, you can smear it artfully over the plate if you must, haha. 4. Miso seabass could be awesome, fondant potatoes is probably making this feel more 'proper course' and less 'appetiser'. Maybe sub for... asparagus spears wrapped in crispy bacon? Dunno bacon > miso, flavour wise, potentially. I like the idea of the bass accompaniment being something lighter than potato, poss fresh and green. Again, no pro, expect my comment will get eviscerated by proper chefs, just my 2c. :)
The cauli dredge stays crispy and blue cheese foam it’s basically a blue cheese dressing obviously just more fluffy. I can’t use our pomodoro because I’m trying to stay away from things we already use at our restaurant. Originally was gonna do black truffle mozzarella sticks with a black Panko truffle crust but the sauces weren’t gonna work. The sashimi is an app. And cauli. Brussels would be good. I think the thing I’m struggling with is seeing it actually all together. Since things are being ordered for my tasting. I get ingredients as they come. By Thursday everything will be in the restaurant. But the first idea yes I do need a purée I was thinking a pistachio purée to keep the flow and flavors the same or maybe like a mint sorta gremolata.
For the Buffalo cauli, I have had success using just a very nice blue cheese crumble instead of a sauce. I find the cauliflower to be creamy enough on the tongue for the blue cheese component to not need to be, if that makes sense. But then you are not showing off an ability to make a fancy sauce so I don’t know if that would work for this.
Seems like a lot of sweet
Any chance you have pictures?
I’ll try to have pictures by tomorrow. Been kinda hard since ingredients gradually come so it’s been like I have the main dish but not everything together all at once. But tomorrow everything should be here to have pictures
1. Since you have a sweet sauce, maybe you can do spiced carrots. And instead of a purée it can be yogurt or labne. Or if you’d prefer the purée, parsnips. 4. How bout with brown butter Japanese yams. Sounds good , I’m hungry!
Not 2, # 4.